1/2 cup slivered almonds
1/2 cup superfine sugar
5 ounce dark chocolate, chopped
3 tablespoons butter
1/4 cup cream
5/8 cup blanched almonds, toasted
6 1/2 ounce dark compound chocolate, melted
2 ounce white compound chocolate, optional
1. Line a baking tray with foil and brush lightly with oil. Line a 8 x 4 inch loaf tin with foil.
2. Combine the almonds and sugar in a small pan and place over low heat. Watch carefully, without stirring, for 3 — 5 minutes, until the sugar is melted and golden. (Swirl the pan slightly to dissolve the sugar.) Pour onto the tray and leave until set and completely cold. Break into chunks, place in a plastic bag and crush with a rolling pin, or chop in a food processor until crumbly.
3. Put the chopped chocolate in a heatproof bowl. Combine the butter and cream in a small pan and stir over low heat until the butter melts. Bring to the boil, then remove from the heat. Pour the hot cream mixture over the chocolate. Leave for 2 minutes, then stir until the chocolate is smooth. Cool slightly, then stir in the crushed praline.
4. Spread the mixture into the loaf tin and smooth the surface. Tap gently on the bench to level. Cover with plastic wrap, then refrigerate for 1 hour, or until set. Lift from the tin, peel away the foil and cut into 36 small triangles.
5. Line a tray with foil. Press a whole toasted almond onto each triangle. Using two forks, dip the triangles one at a time into the chocolate to coat. Lift out, drain off the excess chocolate and place on the tray to set. Pipe with white chocolate to decorate, if desired.
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Refrigerate in warm weather.